LOCATION: Topolobampo is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.
ADDRESS: 445 North Clark Street – Chicago, IL 60654
HOURS: Wednesday & Thursday: First seating at 6:00 pm, Final seating at 8:30 pm
Friday & Saturday: First seating at 5:30 pm, Final seating at 9:00 pm
SERVICE CHARGE  Learn more about our Service Charge here

Topolobampo immerses you in the flavors of a story.

Sometimes a story of people and places, a time now distant, or even works of art that offer a glimpse into the uniqueness of Mexican life. Every story is deeply rooted in Mexico, and so is the food, though rarely does it resemble what you’d find in a traditional Mexican kitchen. Topolo presents Mexican cuisine through a contemporary, fine-dining lens, while bringing vibrant excitement and adventure that is sure to enchant even the most experienced culinary travelers.

The narrative of our tasting menu—which changes every seven or eight weeks—has garnered many accolades: the nation’s Outstanding Restaurant at the Beard Awards (2017), a Michelin star, highest ranking from the Chicago Tribune and Chicago Magazine, Award of Excellence from Wine Spectator, Best New Restaurant from Esquire Magazine, Outstanding Service nominee from Beard.

And under the guidance of veteran Chef de Cuisine Meagan O’Connor and Pastry Chef Jennifer Enyart, both of whom have accompanied Chef Rick Bayless for decades as he has learned from cooks all over Mexico, Topolo’s food has never been better.


• A Note from Chef Rick Bayless

Thirty-five years ago, Deann and I opened a 45-seat dining room with plain-looking banquettes on both sides, white walls and lights that always seemed too bright for me.  There wasn’t much art on the walls, but the tables were set with white cloths, hand-hammered copper chargers from Michoacan, hand-blown cobalt glasses from Guadalajara and hand-painted blue-and-white plates from Anfora, just north of Mexico City.  It was a shameless copy of one of our favorite Mexico City fine-dining haunts, the venerable San Angel Inn.

Though the look mimicked theirs, the food was ours, echoing years of eating through every state in Mexico, searching out the best cooks, the finest restaurants, the most iconic local cookbooks.  In 1989, the idea of fine-dining Mexican was incomprehensible to most Americans, but we trusted in the fact that they were crazy about the then-little-known traditional flavors we offered at Frontera Grill and would take that next step with us.  Four stars from both the Tribune and Chicago Magazine, our nation’s coveted Outstanding Restaurant from the Beard Foundation and, somewhere along the way, a Top Chef Master’s championship cooking Topolo food—it’s been glorious adventure!

This menu offers you a taste of 35 years.


Tacos estilo Escuinapa  crispy spiny lobster taquitos, rich tomato broth, tangy fall vegetables, herby-garlicky mussels.

Tamal estilo Misantla, Tlatonile, Hongos creamy stove-top tamal with herby hoja santa, rustic ancho-sesame sauce, lion’s mane & maitake mushrooms, braised fennel, black truffle.

Codorniz, Huitlacoche, Tomatillo herb-cured quail from the wood grill, huitlacoche-greens filling, roasted sunchokes, creamy tomatillo-vinagrera (sorrel) sauce.

Carne Asada, Mole Negro, Tamal de Chepil grilled Wagyu ribeye, homemade Oaxacan black mole, herby chepil tamal, avocado-leaf black beans, charred huauzontle greens.

Pastel de Aceite de Oliva, Requesón Casero, Mamey Baja olive oil cake, homemade ricotta, mamey sorbet, crunchy amaranth-pinenut  alegria, Bayless garden honey.

Crepas con Cajeta crispy brown butter crepe, plantain-pecan filling, homemade cajeta (goats milk, cinnamon), plátano con crema ice cream, crispy crepe ribbon.


A perfect pairing for every dish.

To enjoy Topolobampo’s beverage pairings, you don’t have to be a wine or agave spirits connoisseur—though we love it when you are! Each one of our dishes has been meticulously partnered with both a wine and agave spirit, culminating in an elegant dance between food and drink.

Our wine program is led by the ever-passionate, award-winning Jill Gubesch. For 16 years Jill has filled our cellar with unique wines (we have one of the largest lists of Mexican wines in the United States). Jill has also blended special bottlings with some of the top winemakers in Mexico’s Valle de Guadalupe exclusively for Topolobampo, and she hosts many of that area’s craftsmen for remarkable winemaker dinners where sommelier, vintner and guests get to talk all things Mexican wine.  

Our ever-evolving agave spirits program is co-directed by Julianna Arquilla and Lanie Bayless, who are masterfully crafting cocktails and continuously growing our collection of mezcal, tequila, raicilla, sotol and bacanora into one that is beyond reproach. Even when there are only a few bottles in the whole world, it’s likely that we have it (or had it).

Julianna, Lanie and Jill are leading the pack in presenting Mexico’s presence as the home to many master distillers and vintners. We invite you to pre-book a pairing package or simply ask your server which of our offerings will make your night even more special.



Outstanding Restaurant Award James Beard Foundation
One Star Michelin Guide
Outstanding Service nominee James Beard Foundation
Outstanding Restaurant nominee James Beard Foundation
Good Food 100
Best New Restaurant Esquire
4 Stars Chicago Magazine
4 Stars Chicago Tribune
Award of Excellence Wine Spectator



For a more intimate Topolo experience for your group, consider Topolo’s private dining room, The Library. We can accommodate up to 30 guests for magical multi-course meals. It’s just one of our three private event rooms at our Clark Street restaurants. For more information see

Rick and Deann Bayless, PROPRIETORS | Zach Steen, CULINARY DIRECTOR
Meagan O’Connor, CHEF DE CUISINE  | Jennifer Enyart, PASTRY CHEF
Lanie Bayless, GENERAL MANAGER | José Gonzalez, MANAGER
Jill Gubesh, WINE DIRECTOR | Julianna Arquilla, SPIRITS DIRECTOR


445 North Clark Street • Chicago, IL 60654